Spring is for cleaning.
However, though we know to go through our homes and get rid of all the clutter, we don’t do the same thing for our bodies. I don’t know about you, but I’m definitely guilty of ignoring what I put into my body. of course, I generally try to eat healthy, but every now and then I indulge in guilty pleasure. When those times happen, I have to remember to do a season of cleaning my insides—what’s a more perfect time for that that spring?
We’ve accepted that we need to throw out those jeans that are 3 sizes to small, but not cleansing ourselves after that pound of nachos we just devoured. Yes, the nachos were great, but our insides are just as clogged and cluttered as our homes.
But eating clean…isn’t that boring and gross?
I know, clean and healthy eating sounds unappealing, but I promise it’s possible to eat really good food that is really good for you. With these Keto Blueberry Muffins and Steak Fajita Power Bowls I know I’ll bring you to the healthy side.
For the most important meal of the day: Keto Blueberry Muffins
First and foremost, the ingredients:
- 2 ½ cups of almond flour—can be any flour, but this is one of the best.
- 1/3 cup of keto friendly sugar—Swerve is a good one.
- 1 ½ teaspoon of baking powder.
- ½ teaspoon of baking soda.
- 1/3 cup of melted butter.
- 1/3 cup of unsweetened almond milk.
- 3 large eggs.
- 1 teaspoon of pure vanilla extract.
- 2/3 cups of fresh blueberries.
- ½ of lemon for zest (optional).
- 12-cup muffin pan plus cupcake liners.
- Large bowl and whisk.
Now, you’re going to preheat your oven to 350 degrees, then line that muffin pan with the cupcake liners.
Next, in your large bowl, whisk together the almond flour, keto-friendly sugar, baking powder, baking soda and salt. Then, whisk in melted butter, almond milk, eggs and vanilla until everything is nice and all mixed together.
Now, gentle toss in and fold your blueberries and lemon zest—if you’re feeling fancy—until it is all evenly distributed. Scoop out equal parts of batter into each section of the muffin pan. Let these beauties bake for about 23 minutes—until you can stick a toothpick in each muffin, and it comes out clean. Let them cool and don’t eat them all at once!
When the mid-day slump tries to creep up, counter it with these Steak Fajita Power Bowls
Let’s get those ingredients:
- 2 tablespoons of vegetable oil, divided.
- ½ of a yellow onion, sliced into half-moons.
- 2 bell peppers thinly sliced.
- Salt and pepper.
- 1 lb. of skirt steak cut into ½” slices.
- The juice from ½ of a lime.
- ½ teaspoon of cumin
- ½ teaspoon of chili powder.
- 4 cups of cooked brown rice.
- 1 cup of black beans, drained and rinsed.
- 1 cup of frozen corn, warmed.
- 1 thinly sliced avocado.
- 1 tablespoon of finely chopped cilantro—for garnish, so optional.
- Sour cream, for serving.
- Large skillet
- Bowls for eating
In your large skillet—over medium heat—get the first tablespoon of that vegetable oil hot. Then, toss in the onions and peppers, while seasoning with salt and pepper. Cook all this for about 10 minutes, then remove from skillet—we’ll get back to these.
To the same skillet, add the second tablespoon of vegetable oil, let it heat up, then add the skirt steak. Squeeze the lime over the steak, while seasoning with cumin, chili powder, salt and pepper. Let the steak get to a nice sear, then cook to your preference—a medium well-done steak should take another 5 minutes after searing.
Now, we assemble the bowls: 1 cup of rice, top with steak, onions and peppers, avocado, black beans and corn. Garnish with cilantro, drizzle that sour cream and have it up!
NOTE: Steak is not the only protein that can be used for this bowl. Try chicken, fish or even shrimp!
How are you eating for spring?
Come on! Get on the healthy-eating bandwagon with me this Spring.